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Savory Short Rib Borscht: A Cozy Twist for Home Cooks

Experience the rich flavors of Short Rib Borscht, a comforting dish perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 bowls
Course: DINNER
Cuisine: Eastern European
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large yellow onion Adds sweetness and depth to the soup.
  • 2 stalks celery Brings in a refreshing crunch and aroma.
  • 1 large fennel bulb Infuses a subtle licorice flavor that complements the beets.
  • 3 cloves garlic Enhances the savory notes of the broth.
  • 1 teaspoon fennel seeds Emphasizes the fennel flavor for a more aromatic experience.
  • 1/2 small head red cabbage Offers a vibrant color and a hint of sweetness.
  • 1 pound loose red beets The star ingredient that gives this soup its beautiful color and earthy taste.
For the Meat and Seasoning
  • 3 pounds bone-in English-cut beef short ribs Provide rich flavor and a tender texture when cooked.
  • 1 tablespoon plus 1/2 teaspoon kosher salt Essential for seasoning the broth perfectly.
  • 2 tablespoons olive oil Used for sautéing and adding a rich flavor base.
  • 1/4 cup tomato paste Adds a rich tomato flavor and depth to the soup.
  • 1/4 cup red wine vinegar Introduces a tangy brightness to balance the richness.
  • 1/4 teaspoon freshly ground black pepper Enhances the overall flavor profile.
For the Broth
  • 6 cups beef stock or broth The heart of the dish, providing a hearty backdrop to the flavors.
  • 2 dried or fresh bay leaves Contribute an aromatic quality to the soup.
For Serving
  • Yogurt or sour cream Adds a creamy element that balances the soup’s flavors.
  • Fresh dill Complements the beets with its unique, fresh taste.
  • Freshly grated horseradish Delivers a spicy kick that elevates the dish.

Equipment

  • Large pot

Method
 

How to Make Short Rib Borscht
  1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, fennel, and garlic. Sauté until softened, about 5-7 minutes, to build a flavorful base.
  2. Stir in fennel seeds, red cabbage, and beets. Cook for another 3-5 minutes, allowing the beets to absorb the savory goodness while their vibrant color brightens the pot.
  3. Add the beef short ribs to the pot and generously season with 1 tablespoon kosher salt and freshly ground black pepper. Brown the meat for about 4-5 minutes on all sides to lock in those rich flavors.
  4. Carefully pour in the beef stock and toss in the bay leaves. Bring to a boil, then reduce the heat and let it simmer, covered, for about 2-2.5 hours until the ribs are tender and the flavors meld beautifully.
  5. Once cooked, remove the beef short ribs. Shred the tender meat, discarding any bones, and return the meat to the soup, stirring well to incorporate.
  6. Taste the soup and adjust seasoning with the remaining salt if needed. Serve hot, garnished with a dollop of yogurt, a sprinkle of fresh dill, and a hint of freshly grated horseradish for an extra punch.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 22gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 70mgIron: 3.5mg

Notes

Use fresh, high-quality ingredients for the best flavor. Allow ample simmer time to enhance the flavors.

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